Moroccan · Main course
Berber Lentil & Cumin Tagine
A sturdy Amazigh everyday tagine of brown lentils stewed with onion, garlic, tomato and a heavy hand of cumin until thick and savoury, finished with olive oil. Cheap, filling and vegetarian, it is the kind of dish a mountain family eats several times a week, scooped up with barley bread.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 300 g brown or green lentils, rinsed
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 tomatoes, grated
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp cayenne
- 5 tbsp olive oil, divided
- 1 small bunch coriander, chopped
- Salt to taste
Method
- 1
Fry the base
Warm 3 tbsp oil, cook the onion and garlic until soft, then add the cumin, paprika and cayenne and stir for a minute.
- 2
Add tomato
Stir in the grated tomato and cook 5 minutes until it thickens and darkens.
- 3
Simmer the lentils
Add the lentils and enough water to cover by 3 cm, bring to a simmer and cook 30–35 minutes until tender, topping up with hot water as needed.
- 4
Season and thicken
Salt only once the lentils are soft, then simmer uncovered a few minutes until the sauce is thick but still a little soupy.
- 5
Finish
Stir through the remaining olive oil and the coriander and serve hot with bread.
Chef's tips
- Salt the lentils only after they have softened; salting early can keep them firm.
- Cumin is the signature here — be generous, and toast it in the oil to bring out its warmth.
- Keep the tagine slightly loose; lentils drink up liquid as they sit and can turn stodgy.
Frequently asked questions
Do the lentils need soaking?
Brown and green lentils don't need soaking. Just rinse them well and pick out any grit before cooking.
Can I add meat?
A little diced khlii or a lamb bone turns it into a heartier dish, but the plain vegetarian version is the everyday Berber standard.